Prospects for using poly-component buffer mixture with yeast in feeding cows

The purpose of the study is to develop a recipe for a buffer additive in the diets of cows and to test it. Objectives: to characterize deoxidizers and buffer mixtures currently used in feeding cows; to scientifically substantiate the input of components into the developed buffer additive recipe; conduct a scientific and economic experiment to determine the effect of a buffer mixture with Kluyveromyces yeast in cow rations on milk productivity. A recipe for a buffer mixture for the stabilization of the rumen of cattle has been developed. The composition includes yeast Kluyveromyces Marxianus, magnesium oxide, zeolite, wheat bran. The scientific and economic experiment was carried out in Piseevskoye LLC, the Udmurt Republic, the Alnashsky District. The number of lactating cows of the Black-and-White breed participated in the experiments. Formation of groups - according to the principle of balanced groups of analogues, taking into account age and productivity level. When using the studied feed additive, the milk productivity of cows increases by 1.5 kg. The use of a buffer mixture had an impact on the quality characteristics of milk. When setting up for the experiment, there were no significant differences in the mass fraction of fat and protein in milk, the value of the indicators was 3.71-3.74 and 2.97-2.98 %, respectively. In the control group, a decrease in the mass fraction of fat in milk by 0.11 % was observed, which indirectly may indicate rumen acidosis. The use of a buffer mixture with yeast made it possible to stabilize and increase the fat content in milk by 0.09 %. Also, against the background of feeding the buffer mixture, an increase in the mass fraction of protein in milk by 0.02 % was observed. This made it possible to obtain 5.6 % more milk, 10.3 % more milk fat and 7.4 % more milk protein. The use of the developed feed additive with yeast Kluyveromyces marxianus is promising.